Details
Vegetarian

Kosher

No High Fructose Corn Syrup

Pescatarian

Learn more about dietary restrictions

Per 1/3 Cup Mix as Packaged: 220 calories; 0.5 g sat fat (3% DV); 420 mg sodium (18% DV); 10 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com.
Perfect for traditional skillet cornbread. Makes 6 muffins. The Red Spoon Promise by Betty Crocker: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898, www.BettyCrocker.com. Ask.GeneralMills.com. www.BettyCrocker.com. Instagram. Follow us for more! (at)bettycrocker.
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Warning

Now contains milk ingredients. Contains wheat, milk; May contain egg and soy ingredients.

Directions

You Will Need: 1/3 cup milk. 2 tablespoons butter, margarine or spread (Spread should have at least 60% vegetable oil), melted. 1 egg. Instructions: 1. Heat: Heat oven to 400 degrees F. Prepare desired pan as directed: Cornbread: Generously grease bottom and side of 8-inch round or square baking pan. Corn Muffins: Place paper baking cups in 6 regular-size muffin cups. Traditional Skillet Cornbread: Generously grease bottom and side of 8-inch cast iron skillet. Heat skillet in oven 10 minutes or until hot. Carefully remove to heatproof surface. 2. Stir: Stir Cornbread Mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread in either 8-inch pan, muffin cups or hot skillet. 3. Bake: Bake 16 to 18 minutes or until golden brown. Cool 5 minutes and carefully remove from pan. High Altitude (3500-6500 ft): No change. Do not eat raw muffin batter.
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About the Producer

General Mills Sales, Inc.